New recipes

6 Pancake Recipes to Help You Shrive Your Shrove Tuesday

6 Pancake Recipes to Help You Shrive Your Shrove Tuesday

Honey Oat and Blueberry Pancakes

"Homemade, from-scratch pancakes with a healthy kick — these Honey Oat and Blueberry scratch-Pancakes are definitely worth the effort. I even used 2-percent milk in these instead of the traditional buttermilk and they turned out delicious."

Megan Waston

Click here to see the recipe.

Buttermilk Pancakes with Blueberry Compote and Hazelnuts Recipe

"A little Frangelico in the maple syrup complements the candied hazelnuts nicely in this indulgent pancake recipe that's perfect for a weekend brunch."

— Paul Corsentino

Click here to see the recipe.

Lemon Ricotta Pancakes

Valaer Murray

"These pancakes are a bit heavier than the typical fluffy buttermilk flapjacks, but they are crispy on the outside and creamy on the inside, with a subtle tang from the lemon zest."

— Valaer Murray

Click here to see the recipe.

Multi-Grain Pancakes Recipe

Molly Aronica

"This recipe is a variation on Lou's original multi-grain pancakes. The crunch of the walnuts and chewiness of the oats add dynamic body and flavor, and the buttermik gives the cakes a hint of tang."

— Molly Aronica

Click here to see the recipe.

Oatmeal Cookie Pancakes

"These are the pancakes that I serve to large groups of people that I love. Whether it’s a big family brunch, a summer morning with friends, or Christmas breakfast, these oatmeal cookie-flavored pancakes are comforting and such a joy to watch people inhale."

— Joy the Baker

Click here to see the recipe.

Bacon Chocolate Chip Pancakes

Maryse Chevriere

"Pancakes, chocolate, bacon — 'there’s nothing wrong with that situation,' as one taste-tester commented. This happy marriage of vices is a great option when you're craving a sweet-and-savory breakfast-for-dinner dish."

Maryse Chevrier

Click here to see the recipe.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


The Creme Egg crepe… and 5 other mouthwatering recipes to pimp your pancake for Shrove Tuesday

DON’T settle for a dash of sugar and lemon on your pancakes this Shrove
Tuesday – it’s time to get greedy and gorge on one of our gut-busting
recipes.

After all, pancake day has its origins in gobbling down all the rich food in
the house before the 40-day fasting season of Lent.

So in the true spirit of the religious holiday, here are six bonkers pancake
recipes.

The Full English Pancake

What’s not to like? Pancakes? Good. Full English? Good. And this way, your
glorified breakfast-pancake will glide effortlessly onto the plate with no
need for the careful balancing act required for the real thing.

100g gluten free or normal plain flour

2 pork and apple sausages (or vegetarian)

Cherry tomatoes (or 2 large tomatoes cut in half)

Mushrooms (slice thickly or if you have button mushrooms leave whole)

In a large non-stick frying pan drizzle a bit of olive oil and cook the
sausages.

After 15 minutes cut the sausages open and add the mushrooms.

Make sure there is enough space for an extra egg, spinach and tomatoes, now is
the best time to move things around.

Crack 1 egg opposite the mushrooms.

Place the tomatoes next to the egg, leave on a low heat.

Whisk all the pancake batter ingredients.

Pour this around the sausages until the batter has surrounded everything in
the pan.

Place as much spinach as you want in one corner, you could add this before you
pour the batter if you want.

When bubbles start forming on top, shake the pan to loosen the pancake.

The sausages should be done and have no pink showing on the inside.

Kick off the Easter season with some creme egg scrumptiousness. It’s super
yummy as well as entirely appropriate.

120g of self-raising flour

1 tablespoon of caster sugar

2 tablespoons of double cream

For the whipped cream, whisk the double cream with the caster sugar until
thick and set aside.

Heat a non-stick frying pan over a medium heat. In a jug, whisk together the
egg and milk. Sieve the flour into a large bowl and pour in the egg mixture.
Mix until well combined.

Dollop 1 tablespoon of batter into the hot pan for each pancake and spread out
into a circle with the back of a spoon – they will take 2-3 minutes to start
to bubble. Using a palette knife, check that they are golden underneath,
then flip over for a few seconds to finish cooking.

Repeat until all of your batter is used up – you should be left with 12
pancakes.

To make the sauce, cut one Creme Egg into quarters and heat in a pan with the
double cream until smooth and melted.

To stack your pancakes, spread a thick layer of double cream between each
pancake and drizzle with the sauce. Top with some halved Creme Eggs and
serve.

Cinnamon roll pancake

If you are going to deprive yourself for the 40 days of lent, why not let your
last supper be one to savour? Go on, you deserve it.

4 ounces of Cream Cheese, softened

1 teaspoon of Vanilla Extract

1 1/2 cup of Powdered Sugar

1 stick of butter, softened to room temperature

1/2 cup of dark brown sugar

2 cups of all-purpose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

2 tablespoons of melted and cooled butter

1 teaspoon Vanilla Extract

Prepare the frosting: In the bowl of a stand mixer, beat cream cheese, vanilla
and powdered sugar together until well combined. Add milk and mix. Set
aside.

Prepare the Cinnamon Swirl Mixture: Stir all ingredients together by hand or
with a beater/mixer and add to disposable piping bag or plastic baggie with
a small hole cut in the corner. Set aside.

Make the Batter: In a large bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt and whisk together. In a medium bowl, combine
remaining ingredients and mix well. Add wet ingredients to dry ingredients
and stir just until combined.

Preheat a skillet to medium high heat.

Spray with cooking spray or rub with butter.

Pour the pancake batter onto the hot pan using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute they will start to set up just
slightly. Then use the piping bag to gently swirl the cinnamon mixture into
the pancakes, pushing slightly into the batter so the cinnamon mixture is
swirled into the batter, not just on top of the pancake. Keep the swirl
close to the center of the batter so the mixture doesn’t melt off the side
of the pancakes.

Gently press 5-8 chocolate chips on top of the cinnamon swirl.

When the edges start to look done, use a wide spatula to flip the pancakes.

Cook for 3 to 5 minutes. Repeat with remaining batter.

Pepperoni pizza pancakes

Pizza fiends need look no further. This simple recipe is sure to satisfy. Cook
your pancakes as normal and then cover them with tomato sauce, add the
pepperoni (or any other toppings off your choice) and sprinkle with cheddar
or parmesan cheese.

Black forest pancake

Chocolate pancakes inspired by black forest cake, served with cherries and
whipped cream. Can you imagine a more decadent and lavish way to celebrate
pancake day? We’re struggling.

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

2 tablespoons butter, melted

2 cups cherries, pitted and halved

Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.

Mix the milk, egg, butter and kirsch in another large bowl.

Mix the wet ingredients into the dry ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and cook until the surface starts to
bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown,
about 1-2 minutes. Repeat for the remaining batter.

Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat
until the sauce thickens, about 5 minutes.

Whip the cream and sugar until it forms soft peaks.

Chicken satay pancake

Not got much of a sweet tooth? We’re a nation of curry lovers so, really, it’s
a very natural combination. Right? To rustle this one up, just make your
pancakes as usual and then follow this recipe for you topping.

1 tablespoon (heaped) smooth peanut butter

1 tablespoon (heaped) coconut milk powder

2 teaspoons chilli dipping sauce

Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even
thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and
mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce
and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the
heat.

Finely chop the spring onion and stir into the satay sauce with the diced
chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix
together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on
top.


Watch the video: #3 Its pancake day! Cleaning and organizing my fridge. (October 2021).